Pumpkin Pie
Ingredients
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- 1 1/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 10 tbsp unsalted butter – cold, cut into 0.5-inch cubes
- 4 tbsp ice water
- 1 tbsp all-purpose flour – for dusting
- 15 ounces canned pumpkin puree
- 3/4 cups granulated sugar
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large large eggs
- 12 ounces evaporated milk
- whipped cream – for serving
Instructions
1. Make the dough: In a large bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp kosher salt. Cut in the cold, cubed unsalted butter with a pastry cutter or fingertips until pea-sized bits remain. Drizzle in the ice water, 1 tbsp at a time, tossing just until the dough holds together when pressed. Form into a 1-inch-thick disk, wrap, and chill until firm, 45–60 minutes.
2. Roll and line: Dust the work surface with the 1 tbsp all-purpose flour. Roll the dough into a 12-inch round about 1/8 inch thick. Ease into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Freeze 15 minutes while you heat the oven.
3. Heat the oven: Place a rimmed baking sheet on the lower-middle rack and heat the oven to 425°F (220°C).
4. Make the filling: In a bowl, whisk the canned pumpkin puree, granulated sugar, 0.5 tsp kosher salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until smooth. Whisk in the large eggs, one at a time, then whisk in the evaporated milk until evenly blended and fluid.
5. Fill and bake: Set the chilled crust on the preheated baking sheet. Pour in the filling. Bake at 425°F for 15 minutes, then reduce the oven to 350°F (175°C) and continue baking 30–40 minutes, until the edges are set, the center 2 inches wobble slightly, and a knife inserted 1 inch from the center comes out clean. If the crust edges brown too quickly, shield them with foil.
6. Cool and serve: Transfer to a rack and cool completely at room temperature, 2–3 hours, until the custard is fully set. Slice and serve with whipped cream.
Pumpkin pie is a silky, custard-filled pie tucked into a tender, flaky crust and perfumed with warm baking spices. The filling balances earthy pumpkin with cinnamon, ginger, nutmeg, and cloves, producing a creamy slice that’s gently sweet rather than cloying. Served cool or at room temperature, it’s as comforting as it is aromatic, often finished with a dollop of softly whipped cream.
Rooted in North American foodways, pumpkin pies evolved from early colonial custards baked in or alongside squash. By the 19th century, the spiced pumpkin custard in pastry became a fixture of American cookbooks, and by the mid-20th century canned pumpkin and evaporated milk cemented a national standard. Today it’s an iconic dessert of autumn and Thanksgiving tables, representing harvest flavors and regional traditions across the United States.